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You should post these on the pizza thread....
Tom~ In search of accurate reproduction of music. Real sound is my reference and while perfection may not be attainable? If I chase it, I might just catch excellence. ~ -
Of course, Vanilla is of no help....I'll try to find the link...
Tom~ In search of accurate reproduction of music. Real sound is my reference and while perfection may not be attainable? If I chase it, I might just catch excellence. ~ -
Come on to Waco brother! I'm always grilling something and the deck/pool is a great place to chill and listen to tunes...
WACO??? You are just a hop skip and a jump from me. I will definitely take you up on your offer in the not-too-distant future. I could use some R&R like that
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Leftover smoked turkey breast becomes creamy white bean chili, inspired by Cowboy Kent, with about 10oz of cream cheese melted in.
Three big bowls gone already...
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A little bit like chicken chili I like to make, but this one is with chicken broth, salsa verde, vidalia onion, green bell pepper, green chili, cannelini beans, and chicken of course. Serve it over rice
George / NJ
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That's pretty similar, but the smoked chicken/turkey adds a nice touch, as does the cream cheese. I don't use salsa, but saute raw onions, garlic hatch peppers, and add in my spices. I also take one of the cans of cannelini beans and I smash them up to act as a thickening agent. A little bit of lemon to balance also. I don't serve over rice, but throw in some tortilla chips for texture.Gardenstater wrote: »A little bit like chicken chili I like to make, but this one is with chicken broth, salsa verde, vidalia onion, green bell pepper, green chili, cannelini beans, and chicken of course. Serve it over rice
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Half n half nachos.....half onion/serrano, half not....
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My weekend roommate is over, tonight's menu, balsamic chicken over pasta...pics to follow later on
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Balsamic chicken with lots of fresh garlic. Garnished with sliced green olive and avocado. Salad was mixed greens, fresh green onions, hardboiled eggs, tomato, diced sharp cheddar, crumbled gorgonzola. Ayesha had white wine, ice cold Lone Star beer for me
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Tonight is a lasagna my son has been wanting to make out of his Nik Digiovanni cook book. It's a French Italian lasagna as there is a bechamel sauce folded in to the cheese filling.
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On Saturday evening, one of our favorite meals:
Grilled Rosemary Pork Chops ... with Haricots Verts and Shallots; roasted delicata squash
Last week, received three bottles of this 2023 Hauts Baigneux Le Pineau d'Aunis wine via Dry Farm Wines that influenced our meal choice. Organic wine from an ancient grape known for its harmonious blend of tart red fruit, a touch of grapefruit peel, and a hauntingly-light whiff of turned clay.
"Sometimes you have to look to the past to understand where you are going in the future"Harry / Marietta GA
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BlueBirdMusic wrote: »On Saturday evening, one of our favorite meals:
Grilled Rosemary Pork Chops ... with Haricots Verts and Shallots; roasted delicata squash
Last week, received three bottles of this 2023 Hauts Baigneux Le Pineau d'Aunis wine via Dry Farm Wines that influenced our meal choice. Organic wine from an ancient grape known for its harmonious blend of tart red fruit, a touch of grapefruit peel, and a hauntingly-light whiff of turned clay.
Slap me with a porkchop and stick a green bean up my nose.....this is where I'm heading for dinner!!!Marantz AV10-Emotiva ERC3-Denafrips Venus-Panasonic UB820-AudioQuest Power Quest 707-Emotiva DR3, DR2, XPA2, XPA6-Focal Kanta No2, Sopra Center-PolkAudio RTiA9, RTiA3, LSiM 702F/X-Epik Empire-SVS SB5000-11.3 -
Slap me with a porkchop and stick a green bean up my nose.....this is where I'm heading for dinner!!!
I do love a good pork chop dinner as well. Here is an archive of perhaps my most successful attempt. A pair of 2-bone chops were on clearance at Kroger, still plenty fresh. Low temp cook in the oven oven on a rack, then reverse seared cast iron with some sautéed apples. I've tried to re-do this a couple times, with somewhat less success.
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Slap me with a porkchop and stick a green bean up my nose.....this is where I'm heading for dinner!!!
I do love a good pork chop dinner as well. Here is an archive of perhaps my most successful attempt. A pair of 2-bone chops were on clearance at Kroger, still plenty fresh. Low temp cook in the oven on a rack, then reverse seared cast iron with some sautéed apples. I've tried to re-do this a couple times, with somewhat less success.
Yeah man, I'm craving some chops now. Like the way you prepared them. I think I'll try that as well!!!
I haven't had chops in a long time. My ex would pan fry them in my cast iron skillet and burn the place down...every time. I had to cover my gear with blankets and vent the smoke, but they sure were good lol
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Brian, those ribs look great!!
What is in the cornbread casserole? I've not heard of that."Sometimes you have to look to the past to understand where you are going in the future"Harry / Marietta GA -
Deleted User wrote: »BlueBirdMusic wrote: »Brian, those ribs look great!!
What is in the cornbread casserole? I've not heard of that.
Here you go, straight from Mrs.srt’s recipe book!
“Backed” beans. 🙄 Stupid auto-correct!
OH.....MY.....FRIGGIN....GOSH!!!!!!!
Please tell Mrs. SRT, Many Thanks!!!!!!
And yeah dude, those ribs looked banging!Marantz AV10-Emotiva ERC3-Denafrips Venus-Panasonic UB820-AudioQuest Power Quest 707-Emotiva DR3, DR2, XPA2, XPA6-Focal Kanta No2, Sopra Center-PolkAudio RTiA9, RTiA3, LSiM 702F/X-Epik Empire-SVS SB5000-11.3 -
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Deleted User wrote: »BlueBirdMusic wrote: »Brian, those ribs look great!!
What is in the cornbread casserole? I've not heard of that.
“Backed” beans. 🙄 Stupid auto-correct!Thanks!
Took me awhile to figure out "Backed" beans as I was looking in the photo of the recipe. I had read it as "Baked" beans originally and kept doing so. I will try the casserole. I bought the corn meal below a few days ago and will make a version of the jiffy mix.
Growing up, we always took corn to the mill to have it stone ground. That was about 45 miles west of Atlanta in the country. My dad's hobby was gardening which carried over from a large family growing their own food. He would have at least 15-20 acres of corn each year with different planting times. The family home place was 100 acres split between my dad and my uncle next door.
I learned that most of the pre-mixed items usually have too much flour as compared to the corn recipes my mother used. My mother's best dish in the summer was creamed style corn.
I wish I could make those ribs but smoking meats has never been one of my endeavors. I tend to stick to grilling steaks, chops, chicken, fish, etc that doesn't require a lot of time.
"Sometimes you have to look to the past to understand where you are going in the future"Harry / Marietta GA -
BlueBirdMusic wrote: »Deleted User wrote: »BlueBirdMusic wrote: »Brian, those ribs look great!!
What is in the cornbread casserole? I've not heard of that.
“Backed” beans. 🙄 Stupid auto-correct!
You're in Marietta? So, do you remember, back in both 1991 and 92, when I came down from WA to compete at Road Atlanta, and I waved to you?..........That was awesome!!!!Marantz AV10-Emotiva ERC3-Denafrips Venus-Panasonic UB820-AudioQuest Power Quest 707-Emotiva DR3, DR2, XPA2, XPA6-Focal Kanta No2, Sopra Center-PolkAudio RTiA9, RTiA3, LSiM 702F/X-Epik Empire-SVS SB5000-11.3 -
The wife's Apple pie and my own homemade chili, including fresh ground, bloomed and sun dried whole Pablano peppers. This is the second batch of this chili I have made and man, so good! Very unique taste. I even ground my own spices with the mortar and pestle. It makes a huge difference between that and store bought, pre-ground spices. It's just a flavor explosion.
Tom~ In search of accurate reproduction of music. Real sound is my reference and while perfection may not be attainable? If I chase it, I might just catch excellence. ~ -
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ken brydson wrote: »
That looks exquisite. If only someone could develop an easier way to eat that on the go...
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The wife's Apple pie and my own homemade chili, including fresh ground, bloomed and sun dried whole Pablano peppers. This is the second batch of this chili I have made and man, so good! Very unique taste. I even ground my own spices with the mortar and pestle. It makes a huge difference between that and store bought, pre-ground spices. It's just a flavor explosion.
Tom
Would absolutely LOVE to do a chili cookoff with you, but I'll need more than a bowl of yours for testing
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One of my secrets is this. Before browning the meat, mix it with a tad bit of water, baking soda and salt. It changes the structure of the ground beef to where it is as soft as a Rib Eye that was ground. Let it sit for 20 to 25 minutes before browning/cooking the beef.
Just that, changes the texture to delightful heights.
Tom~ In search of accurate reproduction of music. Real sound is my reference and while perfection may not be attainable? If I chase it, I might just catch excellence. ~ -
Deleted User wrote: »Poultry is my smoking nemesis. Just can’t get the hang of it. I’ve done three beef briskets and that had me intimidated for the longest time, but it is almost as easy as pork, now. Turkey, chicken and Cornish hens are another story, though. Ugh.
What is going wrong with your poultry smokes? I've actually had great results with just about any poultry that I've smoked. It just takes a little different approach based on the characteristics of the meat. Low and slow isn't the game. It doesn't need hours to break down collagens. Lots of smoke in the beginning and ramp the temp from 230 up to 350-375 toward the end for browning and crispy skin. -
The trick with turkey is temperature. Do not leave on smoker till 165. If you are letting it rest indoors pull bird at 155 to 158. Have your tray ready to go, long wide heavy foil in a cross pattern to thoroughly wrap bird. Then take another piece to top the foil tray off. This allows the bird to continue to cook and come up to temp on it's own producing a juicy bird.2-channel: Modwright KWI-200 Integrated, Dynaudio C1-II Signatures
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Last night's meal. Homemade lasagna (Not the noodles, but not no bake noodles either). I should have crushed the garlic, instead of mincing it for the cheese mixture because it was a little bit garlic heavy on the palette. Otherwise, it was spot on. In all of my years of cooking, this was the first lasagna I had ever made. It was much better than any pre-assembled, throw it in the oven deal.
Tom~ In search of accurate reproduction of music. Real sound is my reference and while perfection may not be attainable? If I chase it, I might just catch excellence. ~ -
Deleted User wrote: »Deleted User wrote: »Poultry is my smoking nemesis. Just can’t get the hang of it. I’ve done three beef briskets and that had me intimidated for the longest time, but it is almost as easy as pork, now. Turkey, chicken and Cornish hens are another story, though. Ugh.
What is going wrong with your poultry smokes? I've actually had great results with just about any poultry that I've smoked. It just takes a little different approach based on the characteristics of the meat. Low and slow isn't the game. It doesn't need hours to break down collagens. Lots of smoke in the beginning and ramp the temp from 230 up to 350-375 toward the end for browning and crispy skin.
If I knew that then … 😂
I’m pretty sure it’s a temperature thing. Poultry ends up being too dry most times. Unfortunately, my wife is not convinced it’s done unless the meat falls off the bone. I’ve had some success when brining beforehand, but that’s kind of a PITA.
Thanks for the tip on ramping up the temp towards the end (and also to @txcoastal1 for the turkey suggestion).
Hopefully you are using a remote temp probe in the breast or thigh. You'll have to convince your wife that poultry shouldn't fall off the bone, unless it is braised or in a stew. Those turkey breast get dry as a popcorn f4Rt if you go much over 165F. Thigh temps should be closer to 180F if you want all the pink to be gone, but it is actually safe to eat even with a bit of pink (dark meat).
Also, I highly recommend the spatchc0ck method for a big whole turkey. I started doing it in 2016 because it was the only way for me to fit a whole turkey plus a breast on an Akorn Kamado. The results were great. It evens out the cooking time between the breast and thighs. It isn't as appealing to look at it, but if you carve everything in the kitchen (you should), then the table guests don't see it either way. It cuts the cooking time way down as well. For whole chickens, I also like to quarter them for even cooking. A tip is to save the section of backbone that you cut out and smoke it for about an hour at the start, then cut it up and braise it and cook it down for the gravy broth.
Double the trouble for a group of 20 in 2016.
Cooking for smaller group a year later:
More recently:
Just a Sunday afternoon chicken for the three of us:
